Coconut Pound Cake I

“Be sure to use fresh or unsweetened coconut (available from specialty of health-food store). If you use sweetened, grocery store variety, it will be too sweet. This is another favorite from Jr. League cookbook, "California Heritage Continues".”
READY IN:
1hr 20mins
SERVES:
10
YIELD:
1 9-inch tube cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°.
  2. Butter and flour a 9-inch tube or Bundt cake pan.
  3. In medium bowl beat egg whites until stiff peaks form.
  4. Set aside.
  5. In a large bowl blend together egg yolks, butter and sugar.
  6. Beat until fluffy.
  7. Add the milk, baking powder, vanilla and flour.
  8. Beat on medium-high speed for 5 minutes.
  9. Stir in the coconut; then carefully fold in egg whites.
  10. Pour batter into prepared pan.
  11. Bake for 1 hour or until wooden toothpick inserted in center comes out clean.
  12. Cool in pan for 10 minutes; then turn out onto a serving plate to continue.

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